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SUMMER SPAGHETTI SALAD

It's a beautiful Sunday in Minnesota!  60 degrees for the first time since October!  Still snow on the ground, but everyone is getting out of the house and firing up the grills and making summer-like foods.  This is an old classic from my sister.  Usually, I use spaghetti noodles, but today tried linguine noodles.  Also added ranch seasoning, something new.  It's a nice refreshing pasta salad.

 Ingredients:

 1 lb Spaghetti (or linguine)
1 lb bag California mix frozen veggies (broccoli, cauliflower, carrots)
1 can black olives, sliced
4 Roma tomatoes, chunked or diced (or about 1 cup of whatever tomatoes you want to use)
Approx 1/4 cup Italian Dressing
Approx 1/2 cup Mayo
Approx 1/2 cup Miracle Whip
Approx 2 tbsp dry Ranch Dressing mix
Appox 1/4 cup Parmesan cheese
Salt, Pepper, Lawry's Seasoning Salt, Garlic Salt, Onion Powder & Garlic Powder, to taste

 Seasonings and vegetables can be changed/adjusted per personal preferences.

Make noodles per package directions, drain, and cool.  I break the noodles in two before I boil them.  I never do this with spaghetti noodles otherwise, as it is considered a no-no in the cooking world. But, for this pasta salad, it is helpful when eating it.

Mix all ingredients together in a bowl.  I cut down some of the frozen veggies so they were more uniform in size.

This is best mixing up by hand because it's hard to get the dressing distributed into the long noodles any other way.

Enjoy!

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